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Food Additives & Contaminants: Part A Volume 39, 2022 - Issue 3
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Effects of roasting and deodorisation on 3-monochloropropane-1, 2-diol esters, 3, 4-benzopyrene and trans fatty acids in peanut oil

Pan GaoKey Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, P. R. ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-9809-1542View further author information
ORCID Icon,
Yuling ZhengKey Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, P. R. ChinaView further author information
,
Hui LiuKey Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, P. R. ChinaView further author information
,
Wei YangKey Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, P. R. ChinaView further author information
,
Chuanrong HuKey Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, P. R. ChinaView further author information
&
Dongping HeKey Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, P. R. ChinaView further author information
Pages 451-461 | Received 31 Oct 2021, Accepted 12 Dec 2021, Published online: 21 Jan 2022

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Xin Ma & Shimin Wu. (2022) Oxygenated polycyclic aromatic hydrocarbons in food: toxicity, occurrence and potential sources. Critical Reviews in Food Science and Nutrition 0:0, pages 1-22.
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Articles from other publishers (5)

Saleh A. Alzahrani, Bassem Jamoussi, Abdullatif A. Neamatallah, Fahed A. Aloufi, Riyadh F. Halawani, Radhouane Chakroun & Cherif Jablaoui. (2023) Instant Controlled Pressure Drop (DIC) Processing to Reduce 3-Monochloropropane-1,2-diol Concentration in Palm Oil. Processes 11:4, pages 1085.
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Changxia Sun, Ni Wu, Shunli Kou, Haolin Wu, Yu Liu, Annan Pei & Qiang Li. (2023) Occurrence, formation mechanism, detection methods, and removal approaches for chloropropanols and their esters in food: An updated systematic review. Food Chemistry: X 17, pages 100529.
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Huihui Zhang, Pan Gao, Zhe Chen, Hui Liu, Wu Zhong, Chuanrong Hu, Dongping He & Xingguo Wang. (2022) Changes in the physicochemical properties and antioxidant capacity of Sichuan hotpot oil. Journal of Food Science and Technology 60:2, pages 562-571.
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Yunpeng Ding, Pan Gao, Yanni Mao, Hui Liu, Wu Zhong, Chuanrong Hu, Dongping He & Xingguo Wang. (2023) Assessment of the Physicochemical Properties of Fragrant Rapeseed Blended Hotpot Oil by Principal Component Analysis. Journal of Oleo Science 72:3, pages 263-272.
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Tao Wei, Wenting Liu, Zhe Zheng, Yi Chen, Mingyue Shen & Chang Li. (2022) Bibliometric Analysis of Research Trends on 3-Monochloropropane-1,2-Diol Esters in Foods. Journal of Agricultural and Food Chemistry 70:49, pages 15347-15359.
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